Sugar Cookie Icing With 3 Ingredients

To make sugar cookie icing, you just need Wilton Meringue powder, icing sugar and water. Since we’re using meringue powder, we can skip the messy step of separating egg whites. This time-saving step means that it only takes 15 minutes to whip up this homemade royal icing recipe.

Sugar cookie icing is so easy to make when you prepare 10-second icing first for decorating sugar cookies. Then, you can divide the batch and add water to make 4-second icing for flooding sugar cookies.

All you need to make this sugar cookie icing recipe is: Wilton Meringue Powder, icing sugar and water.

Watch My Royal Icing Recipe Video Below

Sugar Cookie Icing Tips

1. Make one large batch of sugar cookie icing for decorating (10-second icing) and pour it into two bowls. To make sugar cookie icing for flooding (4-second icing) water down the 10-second icing. (see recipe notes)

Here’s My Sugar Cookie Icing Recipe

Sugar Cookie Icing With 3-Ingredients

All you need to make sugar cookie icing is Wilton Meringue powder, icing sugar and water. If you use Wilton Meringue powder, you can skip the messy step of separating egg whites.

Course
Dessert

Cuisine
American

Keyword
recipe for royal icing, recipe for sugar cookie icing

Prep Time15minutes

Servings2cups

AuthorChewable Structures

Ingredients

10-second Sugar Cookie Icing (for decorating)

4cupsicing sugar

2tbspmeringue powder

9tbspwater

4-second Sugar Cookie Icing (for flooding)

1.5cupsof the 10-second royal icing

½tspwaterstart with ½ tsp of water first and stir, then add more if needed

Wilton icing gelviolet, teal, lemon yellow, red no-taste

Instructions

For 10-second royal icing (for decorating):

In a stand mixer, add icing sugar, meringue powder and water. With a paddle attachment, mix on low for 2 minutes.

Scrape down the bowl. Mix on medium speed for 7 minutes. It’s done when you take a knife and cut a line through the mixture and the line disappears after 10 seconds. (Watch my royal icing video).

Immediately transfer ½ cup of the royal icing to an airtight container (otherwise the surface will start to crust) and set aside for decorating.

For the 4-second royal icing (for flooding):

Transfer the remaining 1.5 cups of the 10-second royal icing into a medium bowl.

Add ½ tsp of water at a time and mix with a spoon until it’s a thin consistency. Add more water as needed. It’s done when you take a knife and cut a line through the mixture and the line disappears after 4 seconds.

Transfer remaining mixture into 4 small bowls. Using a toothpick, add your favorite Wilton icing gels to each bowl and stir using a spoon.

Immediately transfer to a piping bag with Wilton tip #2 and flood the cookies, or, store in an airtight container at room temperature.

Recipe Video

Recipe Notes

Notes:

1. It takes 6 hours for the sugar cookie icing to dry in between the flooding and decorating stages.

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